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Whoa whoa whoa, chocolate peanut butter pie that is good for you?!?!? Okay so it’s not super healthy but it is low in carbs and low in sugar since I didn’t add any more that’s already present in the dark chocolate. The ever so reliable almond flour crust was used yet again and it was filled with a fudgey chocolatey concoction topped up with a peanut butter chocolate (think reese peanut butter cup) ganache.

So yummy, it makes a huge pie that is gluten free and simply amazing. Who could say no to chocolate? Freaks, that’s who.

1. Start with the crust. Pre-heat the oven to 350 degrees and grease a pie or tart pan with butter (I love my quiche pan!). Add the almond flour, sugar and salt into a large bowl and whisk around so there are no lumps.

2. Add the shortening in chunks and using a fork, cut it into the dry mixture until crumbly.

3. Add the egg and almond extract and mix until well combined.

4. Using wet finger tips, press the dough into the pie pan and spread evenly. Bake for 20 minutes or until lightly browned all over. Set aside to cool.

5. Next start on the filling. In a medium saucepan, add half of the coconut cream, erythritol, stevia and salt. Set it on low heat and stir occasionally. Measure out the coconut oil and set aside.

6. Chop up the chocolate and dump it into a bowl with the cocoa and instant coffee and set aside.

7. Scramble the egg yolks in a small bowl, when the milk mixture is heated add about 1/2 cup to the eggs and whisk. Add the egg mixture back into the milk mixture on the stove and begin whisking vigourously. Keep whisking until the mixture begins to thicken and coats the back of a spoon and take it off the heat.

8. Quickly whisk in the reserved coconut oil or butter until glossy. Add this to the bowl of chocolate and mix until the chocolate is melted and incorporated. Stir in the vanilla.

9. Pour the chocolate filling into the cooled pie crust and spread out evenly. Put it in the freezer.

10. Now for the topping! Remember to powder your erythritol. Add all the ingredients into the bowl and microwave on high for 20 seconds. Stir to incorporate everything. If needed, nuke for 10 seconds intervals with stirring in between until it is smooth.

11. Put the filling on top of the pie and spread evenly. Set it back in the freezer if it is still jiggling. You can move the pie to the fridge once the filling has set. Cover with plastic wrap to preserve the moisture of the filling for storage. Cut a big slice and enjoy!